Teaching facilities

A teaching purpose for each space…


At Institut Paul Bocuse, everything has been thought out to foster learning in total and concrete immersion in the universe of your future profession. Students work in teams, in interaction with their classmates from the various programs and mixing all the classes.

This training gives students a 360° view of the professions in hospitality, restaurant and culinary arts.

Modern and innovative infrastructures designed to put our professions into practice and conducive to individual fulfillment

  • 'Saisons' the gastronomic restaurant at Ecully
    The pedagogical restaurant Saisons is open to the public. Here, students are in a real situation of gastronomic dining and acquire the knowledge linked to professions in fine dining and its high standards.

    This traditional establishment is a benchmark in French culinary savoir-faire, providing a perfect teaching environment for students in both culinary arts and ...
  • 'l'Institut' restaurant-école at Bellecour Lyon-Centre
    Open to the public, l'Institut restaurant-école located in the heart of Lyon allows students to practice cooking and service in live situations in the brasserie.

    It’s at 20 place Bellecour, near its hotel-school, ‘Le Royal’, that Institut Paul Bocuse has opened a unique venue for learning: l’Institut restaurant-école. The transparency of the...
  • 'Shanghai' restaurant-école
    Supervised by professionals amongst them five graduates from Institut Paul Bocuse, students from the Institut Paul Bocuse can carry out internships in this restaurant and can also participate in the training of students from the Jiangsu Food Science College and the Shanghai Institute of Tourism.

    A pedagogical tool to put students in practical ...
  • 'F&B' restaurant
    In this brasserie-style restaurant concept, students acquire speed, professionalism, efficiency, rigor and a sense for detail. More than 400 guests are served daily.
  • 'Square Flaveur' restaurant
    An innovative concept for quick and cooked dining, it offers a healthy and balanced menu. It completes the range of restaurant models at the Institut.
  • 'le Royal' hotel-school
    Le Royal MGallery is the hotel school of the Institut Paul Bocuse, which trains students in every aspect of the hotel and restaurant management.

    The hotel and school Le Royal 5* is a grand family residence located in the heart of Lyon on Place Bellecour. The hotel became part of the “MGallery” brand created by the Accor Group in June 2008. It has 74 ...
  • The Center for Food and Hospitality Research
    The Center for Food and Hospitality Research at Institut Paul Bocuse’s prime concern is to define the relations between mankind and eating habits. Students at the Institut are thus lead to work with doctoral students and study leaders on missions carried out for corporate clients.
  • 'The Living Lab' experimental restaurant at Ecully
    Equipped with an experimental platform, this restaurant enables students to participate in research activities at the Center: experimentation with recipes, dining room service, customer satisfaction surveys…
  • L’Espace de la Créativité
    A place for creative thinking fostering cross-fertilization of ideas, this area enables students to give free rein to their imagination for unfettered thinking on the forerunner concepts of tomorrow.

  • The Café Studio
    Developed in partnership with Malongo, fair-trade coffees, this unique pedagogical tool conducts exclusive training in caféologie, a great asset for future professionals.
  • The School of Tea
    In partnership with Dilmah, anchored in the respect of picking traditions, The School of Tea trains students in the subtleties of tea preparation, service and tasting.
  • The Arts of the Table Space
    This space is the venue for the "Arts de la Table" seminar which consists in organizing a lunch and service of exception. It is also an echo for the book, "L’Art de recevoir à la française", published by the Institut.
  • The House of Tasting
    Located in the cellars of the château, this venue allows students to discover wines and become initiated to tasting and wine service.
  • Leading edge culinary techniques
    11 exclusive laboratories for cooking, pastry making and bread making
    A cryovac cooking laboratory
    The kitchens at the various restaurants
    An amphitheater allowing retransmission of culinary demonstrations

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Contact

Institut Paul Bocuse
Château du Vivier
1A Chemin de Calabert
69130 Ecully - France
Tel: +33 (0)4 72 18 02 20
Fax: +33 (0)4 78 43 33 51

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